Seasons Greetings to everyone! Thank you to my readers for your attention to my food musings.
This is a good time of year to express my gratefulness for all the food service people who have fed me over the past year. These folks work hard at all hours of the day and I really appreciate your good food and graciousness. Christmas brings out the best in restaurant folks, particularly for travelers. Two special thanks: to the staff of Jetro's in Clive who provided excellent Christmas Eve dinners with cheer; and to the staff of Perkins in Des Moines who served carloads of hungry people with good food and caring service.
Our Texas Instruments colleague Cathy Wicks was gracious enough to host several of us at Ecco tonight. This is one of those restaurants that has been on my list for a long time. Even though it is within easy walking distance of Georgia Tech, I hadn't made it there until tonight. The menu is a combination of Italian, Spanish, and French that make use of some local Georgia ingredients. The combination of those three countries is sometimes a little forced, although the georgia ingredients (fruit, cheese) were all great and perfectly appropriate. We started out with a meat and cheese board. This actually reverses the French tradition, where cheese usually follows the main course. Everything was excellent. The Georgia cheese was a big hit, as was the French cow/goat cheese. I thought the sauscisson was very subtle and very good. The waitress said that the roast pork pasta was their signature dish, so I had to try it. It had traditional broad pasta (fresh, of course) ...
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